Chicken & Shrimp Cauli-Jambalaya

Yield: 4 servings

Per Serving: 1 leaner, 1 healthy fat, 3 green, 3 condiments

Total Time: 30 minutes

Prep Time: 15 minutes

Ingredients

• 1 lb. boneless, skinless chicken breasts, cubed

• 1 lb. raw, peeled and deveined shrimp (any size)

• 1½ tbsp Cajun seasoning mix

• 2 tbsp olive oil

• 4 cups riced cauliflower

• ¾ cup diced celery

• 1 cup diced tomatoes

• 1 cup low sodium chicken stock

• ¼ cup thinly sliced scallions

Directions

1. Toss the chicken and shrimp in the Cajun seasoning.

2. Heat the olive oil in a 13 to 14-inch skillet, and stir-fry the chicken and shrimp over high heat for about 2 minutes. Take the chicken and shrimp out of the skillet and set aside.

3. In the same skillet, cook the celery and tomatoes over high heat for about one minute.

4. Add cauliflower and chicken stock and bring to a boil.

5. Distribute the shrimp and chicken over the cauliflower and cook over high heat until the chicken stock has evaporated for about 6 to 8 minutes until the cauliflower is tender.

6. Sprinkle with scallions, and divide into 4 equally-sized portions (about 2¼ cups per serving).

Tip: To make your own Cajun spice mix, combine equal parts of onion powder, garlic powder, dried oregano, dried basil, ground black pepper, cayenne pepper, and salt. All parts are equal by volume.

Nutrition Facts Per Serving: 320 calories, 49g protein, 8g carbohydrate, 11g fat